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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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We like this simple-to-make salad with honey bread or rolls for a simple summer supper, but it would also be wonderful at a ladies luncheon or brunch. Recipe source: local newspaper Ingredients:
4 boneless skinless chicken breast halves |
8 cups mixed salad greens |
1 quart strawberry, sliced |
2 pears, sliced |
2 kiwi, peeled and sliced |
1/2 small onion, diced |
1/2 cup pecan halves, toasted |
3/4 cup pear juice |
1/3 cup vegetable oil |
3 tablespoons fresh basil, chopped |
1 tablespoon dijon mustard (or other spicy mustard) |
1 tablespoon sesame oil |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 teaspoons raspberry vinegar |
Directions:
1. Prepare Vinaigrette dressing (or use bottled Raspberry Vinaigrette) by placing vinaigrette (pear nectar- salt) in a jar and shake until blended.
2. Combine chicken and 1/2 cup dressing in a large zip lock bag or marinating dish. Seal and refrigerate for 1 hour.
3. Remove chicken from marinade, discard marinade.
4. Grill or broil chicken, covered over medium high heat, for 5-10 minutes on each side or until done. Let chicken stand for 10 minutes before slicing.
5. Place salad greens and next five ingredients (strawberries- pecan halves) in large salad bowl, toss. Add chicken to bowl. Toss. Add remaining dressing to bowl (if using bottled about 1/2 cup).
6. ****or divide salad mixture evenly on 4 plates and top with grilled chicken slices. Serve with remaining Vinaigrette dressing.
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